Oven
The modern oven, when perfectly calibrated (convection heat, bottom heat, top heating element), is a formidable tool for thermal transfer by convection and radiation. Its mastery is essential for precisely dehydrating, roasting nuts by activating their essential oils, or successfully carrying out the very delicate chemistry of dough expansion in baking and pastry.
Kamado-Smoked Wagyu, Heritage Pork & Potimarron Parmentier
A gastronomic deconstruction of the traditional shepherd's pie. Wagyu chuck and pork collar are slow-smoked in the kamado to develop a bark rich in Maillard reactions, then braised until complete gelatinization of their collagen. Topping it off, a roasted potimarron mash, emulsified with rendered Wagyu fat, offers a silky texture and natural sweetness that balances the meaty intensity.
Fallow-Style Gnocchi with Ultimate Low & Slow Ragù
A rich, gastronomic reinterpretation where beef chuck and pork belly melt slowly at 110°C, transforming collagen into a gelatinous glaze that coats pillow-soft gnocchi. Peak comfort food.
Vacuum-Compressed Strawberry Tart
A contemporary reinterpretation of the classic strawberry tart. Using the vacuum compression technique, the air within the fruit's cells is expelled and replaced by the essential oils of basil and lime, offering a meaty, translucent texture and an aromatic explosion without any heat alteration.
Exceptional Homemade Nociolata
A meticulous approach where gentle roasting and ultra-fine grinding of hazelnuts elevate this spread. A highly fluid texture and pure taste, without artifice.